Blueberry Buttermilk Breakfast Cake
°2 1/3 cups 100% whole wheat flour (more if needed)
°1/3 cup rolled oats
°1 2/3 cup 1�t milk (or buttermilk)
°1/4 cup sugar
°1 1/2 tsp baking powder
°1 tsp baking soda
°1/3 cup unsweetened applesauce
°1/4 cup vegetable oil
°1 pinch of salt
°2 cups of fresh blueberries
°Juice of 1/2 lemon
°The zest of 1 lemon
°2 cups 0�t no sugar added plain or blueberry yogurt
°The zest of 1/2 lemon and its juice
°1 tbsp honey or maple syrup
Preheat the oven to 400°F.
In a bowl, combine the sugar, milk (or buttermilk), apple sauce, oil, lemon juice and zest and the eggs.
In another bowl, combine all the dry ingredients (except the blueberries) and add to the liquid mixture. Mix until the mixture is homogeneous. If it is too liquid, add flour and/or oatmeal
Add the blueberries and mix gently.
Line an 8×4 loaf pan with parchment paper and pour in the mixture.
Bake for 35 to 45 minutes until the bread is golden brown and a toothpick inserted into the bread comes out clean.
Let cool before cutting.
Combine all ingredients in a bowl and serve with blueberry lemon bread.